This multinational recipe comes from the Rangoon Club, a
colonial club built for the British "gentry". The chefs were great
innovators, especially when it came to fusing cuisines. In this
recipe, we find Indian, Chinese and Western influences.

Method:
Combine the sesame oil, soy sauce, ginger, garlic and vinegar in a
large bowl. Place the duck in the bowl. Coat with the marinade and
allow to marinate at room temperature for 1-2 hours.

Preheat the oven to 240 degrees to 260 degrees C (475 degrees to
500 degrees F/gas mark 9-10). Place the onion, black peppercorns,
coriander and cumin seeds and tomatoes in a roasting pan. Lay the
duck on top and roast in the oven for 45 to 50 minutes, until done,
basting frequently with the dripping fat.

When cooked, remove the duck from the pan. Skim off the fat,
strain the remaining liquid and pour into a small saucepan. Bring
to the boil. Mix a little water with the corn flour to make a thin
paste. Add to the boiling liquid and whisk until the sauce
thickens. It should be smooth and slightly thick. Serve the duck
hot, accompanied by the sauce and some crusty bread.